Oct 28, 2013

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Does it taste like cauliflower? Yes, it does so if you're not a cauliflower fan (I love it!) this may not be for you. But if you're a fan like me, you'll love this side dish! And it's also vegetarian, vegan and Paleo-friendly.

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

I've asked this question in my WW class. When creating a recipe, using "recipe builder", it looks at the nutrition value of the whole recipe to figure the points plus. That is why zero fruits and veggies in a recipe may show points+ values in the recipe but do not have points plus values if not in the recipe.

Jen....to stretch any amount of servings into MORE servings....just decrease the amount you use for each serving. Example: 2 cups of this, using 1/2 cup as a serving size...would serve 4 people. If, however, you reduce the serving size to 1/3 cup...you will increase the total servings to 6!

This looks great! I've been looking online for a cauliflower pizza recipe and most call for the use of cauliflower "rice". Gina, I would be so grateful if you could attempt to make the pizza and let us know how it comes out!

This is the recipe I use for cauliflower crust pizza. The key is to really squeeze all the liquid out... squeeze and wring... and just when you think you're done, squeeze some more! No bloated and disgusting feeling after eating this pizza... it's amazing. Enjoy! http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

Why does it have 2 points per serving? The only thing that has points is the Olive Oil (3 points for the whole recipe). You say this is 5 servings, so eating the whole thing would be 10 points? I'm confused.

I'm going to make this tonight to go with one of my favorite recipes of yours.... Cuban Picadillo!!! I used to make the picadillo with rice, but my boyfriend and I are trying to watch our carbs too. I know the flavors of these two will complement each other very nicely... I'll let you know how it turned out!

I am happy to report that this was DELICIOUS and went perfectly with the Cuban Picadillo recipe-- you simply must try it with this recipe!! There was something so satisfying about the texture and flavor of this "rice"... a great way to get some more veggies in. This one is going to be a keeper for me. Bravo, and thank you, Gina!!!

This was amazing. I didn't have cilantro so I used regular parsley, I am sure it will be even better with cilantro! Thank you for making a veggie dish, us WW's know that you can never have too many veggie dishes, this is a clever way to fit in yet another. Keep rocking the veggies!

I didn't feel like dragging out the food processor so I boiled the cauliflower, mashed it in the pot and let it sit on a burner set to low, until it dried out a bit. Then I added it to the skillet and cooked as described. It was amazing.

My husband is huge rice fan and we are trying to come up with healthier alternatives. I saw this and we made it last night for dinner. It was soo simple and flavorful. It really had the consistency and similar flavor to rice. My husband was shocked at how much he enjoyed it. The only variation we made is we didn't use 1 1/2 lime juice we only needed half a lime's juice.

This was delicious (as I am finding all of Gina's recipes are)! It was also very easy to make. The combination of the garlic, scalions, lime and cilantro was perfection. I had this last night with the pork barbacoa. It felt so decadent but really was very healthy. Thanks, Gina!

I made this tonight and goodness I want to eat the entire thing. I didn't have cilantro so I added parsley and dropped in a ton of cumin (I love cumin). It is so delicious!! I'm really tempted to eat the entire thing

Wow we loved this! It really does not taste like cauliflower. I followed the recipe exactly. My 93 year-old grandma who is very picky and never wants to try new things LOVED it. She couldn't get over the idea that you could make "rice" from cauliflower! Thanks so much for this genius recipe.

I kind of combined this with I Breathe ... I'm Hungy's Coconut Lime Cauliflower rice by adding some coconut milk to your recipe. But it's the method that really counts, and yours makes a delicious mess of cauliflower - yum!

Hi Gina! I don't have a food processor, but I do have a great blender. Would that work for the cauliflower? Usually I have some liquid in the blender, so I've never thrown in something solid like the cauliflower. Please let me know what you think.